There are very few dishes as comforting, gratifying and as easy and quick to make as mozzarella in carrozza (mozzarella in a carriage).
The name goes to show how precious this cheese is to Italians: so precious that it deserves to be carried in a royal carriage. Mozzarella is, in fact, also known as the white gold of the south of Italy. Who wouldn’t fall in love with a dish with such a beautifully imaginative name?!
You may not have come across mozzarella in carrozza before, but it definitely has elements of dishes with which you are more familiar: think of eggy bread, cheese on toast and a fried slice. You get the picture. The difference is that mozzarella in carrozza takes all of these dishes to a whole new level of deliciousness.
I love mozzarella in carrozza not just because it is so simple yet tasty, but also because it is so versatile that you can serve it in all seasons of the year – and it can be presented as a starter, a secondo piatto, or even a quick snack for your children. A fresh salad is the perfect accompaniment.
I was spoilt on many occasions by my mum during uni exam season, when I was always often stressed during revision time. To make things easy for me she would give me a plate of mozzarella in carrozza and a fresh basil and tomato salad to take to my room and eat while poring over my books.
But mozzarella in carrozza means so much more to me. It will always remind me of happy summer days shared with my family and cousins in our beach cottage in Lucrino. It really was one of my favourite summer meals.
And above all, it is one of my husband’s favourites. The moment he hears me say: “Mozzarella in…” I don’t even manage to finish the sentence before he is there, right behind me, no matter how far away he was!
Ingredients for mozzarella in carrozza
- 8 slices of bread (the thicker the better)
- 8 slices of well drained mozzarella (2 per sandwich)
- 2 large eggs
- 3-4 tablespoons of milk
- 2 pinches of salt
- Sprinkle of ground pepper
- 300ml peanut oil to deep fry (this oil is the safest as it has the highest heat point – but feel free to use whichever oil you trust the most).
To prepare the batter for mozzarella in carrozza
In a medium-sized deep plate (wide enough to fit your sandwich flat) add the milk, salt and pepper. Beat everything with a fork until it is smooth and lump-free. Set aside.
On a chopping board or large clean surface place 4 slices of bread next to each other.
Add 2 slices of mozzarella to each slice of bread, trying to leave a little margin around the edges (to prevent the mozzarella from leaking out of the carrozza when it is cooked).
Cover each bottom slice with the top slice of bread and press the edges together with your fingers to help seal each sandwich. Your sandwiches are now ready to fry.
To fry your mozzarella in carrozza
Warm the oil in a frying pan over a medium heat until it gets hot.
While the oil gets hot, dunk each sandwich in the egg and milk mixture, first on one side and then on the other. The whole surface should be well coated. Set each sandwich on a large plate.
When the oil is ready, fry one sandwich at a time. Gently place the sandwich in the pan and fry each side until crisp and gold. When ready, remove to a plate lined with a kitchen towel.
You can serve as it is or cut each mozzarella in carrozza in half.
Next: devour it with no moderation!
Top tip: add a slice of ham, if you want to make mozzarella in carrozza more substantial. Serve with a fresh lettuce and rocket salad or a simple tomato, garlic and basil salad.
Heaven… Just like heaven on a plate.
I have just cooked mozzarella in carrozza for a late lunch with Amanda( who is Monte’s sister Poppy owner) . It is speedy to prepare and cook, and very tasty. Thank you.
Have you tried it with a different cheese? , I might give it a try with taleggio , when I’ve been into Bath to a cheese shop. We did love the stringy cheese dribbles. There was none left for the dogs.
Hello Sarah! Sorry for the delay in replying. I was away for a month. I am so pleased to hear you tried mozzarella in carrozza and that you liked it Will def try taleggio, too, thank you for the suggestion ! I hope you are all well. xx